Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Angel Hair Pasta Salad With Mussel Meat

Kono Mussels

Kono Mussels
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Angel Hair Pasta Salad With Mussel Meat

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mussel Meat
  • 12 oz dry angel hair pasta
  • 1/2 C white wine vinegar
  • 1/2 C olive oil
  • 2 Tbsp garlic chopped
  • 2 Tbsp Stone Ground Mustard
  • 1/4 tsp Salt and Pepper
  • 1/2 C Red Bell Pepper chopped
  • 1/2 C Green Bell Pepper chopped
  • 1/2 C Red Onion diced
  • 1/2 C Celery diced
  • 1/2 C Olives sliced

Instructions

  • Cook the pasta according to package instructions.
  • Mix the vinegar, oil, garlic, mustard, salt, and pepper and whisk to form a dressing.
  • Combine all other ingredients and chill overnight.

Notes

Serve on a bed of shredded lettuce and garnish with lemon.

Stone-Ground Mustard Ahi Tuna with Spinach and Pine Nuts

Yellowfin Tuna

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Stone-Ground Mustard Ahi Tuna with Spinach and Pine Nuts

Course Main Dish
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna thawed
  • 2 Tbsp Stone Ground Mustard
  • 4 c Spinach Leaves
  • 1/3 c Red Onion diced 
  • 1/4 c Chicken Broth
  • 1/4 c pine nuts toasted
  • Salt and Pepper

Instructions

  • In a saute pan simmer the onions until tender.
  • Add spinach and toss lightly and remove.
  • Season with salt and pepper.
  • Season the Ahi Tuna with salt and pepper, spread with the mustard and bake at 400° for 5 minutes.
  • Toss the pine nuts with the spinach just before serving.

Coho Salmon with Stone Ground Mustard and Pears

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon With Stone Ground Mustard And Pears

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Coho Salmon
  • 1 c Onion diced
  • 1/3 c Chicken Broth
  • 1 Tbsp Stone Ground Mustard
  • 1/2 c Firm Pear diced
  • 1 Tbsp Honey
  • 2 Tbsp raisins
  • Black Pepper
  • Plain oil

Instructions

  • Sauté the onion in a bit of oil until tender.
  • Add all other non-fish ingredients and simmer until pear is tender and raisins are plump.
  • Poach the salmon (or cook as desired).

Notes

Serve with any grain.

Mahi-Mahi with Tarragon and Mustard

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Tarragon and Mustard

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi
  • 2 Tbsp fresh Tarragon or 1/2 tsp dried 
  • 2 Tbsp Stone Ground Mustard
  • 3 Tbsp Honey
  • 1/2 c Chicken Broth
  • 1/3 c Red Onion diced
  • Salt and Pepper

Instructions

  • Cook the Mahi-Mahi any style.
  • In a sauté pan, simmer the onion and tarragon in the chicken broth.
  • When the onion is tender, add the mustard and honey.
  • You might need a bit more broth or you can enhance it with some cream to make it more elegant.

Notes

Much of the hot-house grown tarragon really doesn't have much flavor. If you are thinking of going for fresh, smell it to tell if it is going to taste good. Dried tarragon is typically flavorful if it's not old. All old dried herbs taste like sawdust. Dried tarragon is stronger than fresh.

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